As a sommelier and brewer, I have a deep appreciation for the art of creating delicious beer batter for fish. And when it comes to Gordon Ramsay's approach, he certainly knows how to elevate this classic dish. Let me walk you through the steps of how Gordon Ramsay makes his beer batter for fish.
1. Ingredients:
– 200g all-purpose flour
– 1 teaspoon baking powder
– Salt and pepper to taste
– 200ml ice-cold beer (preferably a light lager or ale)
– 2-3 fresh white fish fillets (such as cod or haddock)
– Vegetable oil for frying
2. Preparing the batter:
– In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and pepper. Whisk these dry ingredients together to ensure they are evenly mixed.
– Slowly pour in the ice-cold beer while whisking continuously. The cold temperature of the beer helps create a light and crispy batter. Whisk until the batter is smooth and free of lumps. It should have a slightly thick consistency, similar to pancake batter. If it's too thick, add a little more beer; if too thin, add a touch more flour.
3. Resting the batter:
– Once the batter is ready, let it rest for about 15-20 minutes. This allows the gluten in the flour to relax and results in a lighter texture.
4. Preparing the fish:
– While the batter is resting, prepare your fish fillets. Ensure they are fresh and free of any bones or scales. Cut them into manageable, bite-sized pieces.
– Pat the fish fillets dry with a paper towel to remove any excess moisture. This step is crucial to achieving a crispy exterior.
5. Frying the fish:
– Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pan to around 180°C (350°F). The oil should be deep enough to fully submerge the fish pieces.
– Dip each piece of fish into the rested batter, ensuring it is evenly coated. Allow any excess batter to drip off before carefully placing the fish into the hot oil.
– Fry the fish in batches, ensuring not to overcrowd the pan. This allows the fish to cook evenly and maintain its crispiness. Fry each batch for about 4-5 minutes or until golden brown.
– Once cooked, remove the fish from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain any excess oil.
6. Serving suggestions:
– Gordon Ramsay often serves his beer-battered fish with traditional accompaniments such as chunky chips (fries) and mushy peas. This classic combination adds a delightful contrast of textures and flavors.
– For an extra touch, you can garnish the fish with a sprinkle of sea salt and a squeeze of fresh lemon juice.
I hope this detailed guide gives you a clear understanding of how Gordon Ramsay makes his beer batter for fish. It's a simple yet effective method that results in a light, crispy, and flavorful coating for your fish. Enjoy your homemade beer-battered fish and elevate your fish taco game!